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I have tried to learn to love organ meat. I really have. I know that they are incredibly nutrient dense and can help support my own organs. I know that it shows respect to the animal by eating all its parts. I know that they are a very cheap way to get to high quality meats. But until I made lamb heart stew, I just couldn’t do it.
I tried beef tongue, but I don’t think I made it right. It tasted fine, but had a weird texture. Liver is just awful. I have tried it many different ways, and the best I could do was highly diluting it with ground meat and making meatloaf. It was fine, but a lot of work and not perfect. Beef heart had a good texture and a much more mild flavor, but it is still a bit organ-y. I am really hoping that as my body heals and my taste buds adjust I can tolerate these nutrient packed, money saving foods!
Then some Instagram friends told me about how delicious lamb heart is. As luck would have it, my local farm has lamb hearts for $2.50 each. They are quite small, and I haven’t weighed them out to figure out how much they are per pound. But they are certainly cheaper than any other lamb meat. And WOW they are delicious! I find the taste to be very similar to grass fed beef. When shredded and made into a dish, I can’t tell the difference.
I knew than I had to start make one of these hearts into a soup while on GAPS Intro to really amp up my healing soups. To add more meat, fat, and healing tissues, I used a package of beef soup bones as well. You should have seen me while making this soup! I was absolutely giddy about how healing and nutrient dense this beef and lamb heart stew would be. I called it my “happy soup.”
Healing Beef and Lamb Heart Stew
This soup takes some time to make: the beef bones and the lamb heart cook for about 3 hours. This creates a rich, healing broth and tender meat than shreds easily into your soup. Then by adding a whole ton of vegetables, you further increase the nutrient density of this soup. I always fill my 3 quart mixing bowl with some combination of vegetables – rutabaga, carrots, broccoli, cauliflower, zucchini, peas and green beans (for GAPS or AIP reintroduction), and leafy greens are some of my favorites.
The real key to this incredibly healing soup is my trick of pureeing connective tissues. After the meat is cooked, I remove everything from the bones, including any marrow that may be exposed. The meat gets shredded and added to the soup. But I also take all the extra fat, marrow, and the extensive connective tissue that comes with soup bones and puree it in my blender. A high powered blended, like a Vitamix, is ideal. The better the blender, the smoothing the puree will be. Larger or tougher bits of tissue should be cut smaller. I hate chewing those tissues, and the blender eliminates that need. It just leaves an incredibly healing liquid that turns your soup into gold!
This soup is lovely and delicious just as it is – as an AIP and GAPS Intro Stage One soup. So yum.
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